I made a lovely recipe a while ago called harissa eggs in purgatory from the skinnytaste website and wrote about it here: http://www.shrinkingsingle.com/harissa-eggs-purgatory/. At the time I found the recipe, I had never heard of eggs in purgatory but have since discovered it is quite a common recipe albeit not with harissa. I mentioned in my post on the harissa eggs in purgatory that Nigella had a similar recipe that didn’t require harissa and relied on spices I normally have in the cupboard. I thought it could be a good option for when you can’t find harissa.
Eggs in purgatory is such a quick and minimal fuss recipe that still manages to pack a punch in the flavour department and so I gave the Nigella recipe a whirl. The recipe is here:
Because the recipe was already for one person I didn’t do much by way of modification. I made the recipe with two eggs and skipped the chilli oil at the end. The recipe comes in at under 400 calories with two pieces of bread.
How did it stack up against the skinnytaste harissa eggs in purgatory? The Nigella recipe was good but lacked that extra something that the harissa eggs had. The Nigella recipe uses a lot more tomato than the harissa eggs and I don’t think there was enough chilli flakes for the extra tomato. Maybe some more chilli flakes would have helped. To be fair I didn’t add the chilli oil at the end as suggested by Nigella as I wanted to keep the calories down and that could have been the magical ingredient.
If you don’t want to or can’t buy harissa where you live then the Nigella recipe isn’t bad but I really recommend either investing in or making some harissa and going for the skinnytaste version. If you can’t find it at the supermarket then this recipe on half baked harvest looks pretty straightforward if you can find the chillis (but I haven’t tried it out):
One thing I do love about the Nigella recipe is how it caters to different countries. Click on the switch to button and the sea salt flakes become kosher salt and the dried chilli flakes become red pepper flakes and the measurements go from metric to US. How cool is that function? I wish all recipes could do that. It is amazing how many foods are called different things in different countries.
My parents moved to Australia from Britain when I was quite young and I was sent down to the supermarket to buy cream crackers and I asked for help in finding them. Here in Australia the closest thing is the Sao biscuit which from what I can tell are just about identical to a cream cracker. But the lady in the local shop had no idea what I was talking about and sent me home empty handed. I am not sure whether Mum was unimpressed or just flummoxed about living in a country that didn’t have cream crackers.